Summary of Cooking Terms
SUMMARY OF COOKING TERMS
The following is an alphabetical list of terms that describe ways of applying heat to foods. Basic cooking methods described earlier are included, as are more specific applications of these basic methods.
BAKE
To cook foods by surrounding them with hot, dry air. Similar to roast, but the term bake usually applies to breads, pastries, vegetables and fish.
BARBECUE
(1)To cook with dry heat created by the burning of hard wood or by the hot coals of this wood. (2) Loosely, to cook over hot coals, such as on grill or spit, often with a seasoned marinade or basting sauce.
BLANCH
To cook an item partially and very briefly in boiling water or in hot fat. Usually a pre-preparation technique, as to loosen peels of vegetables, fruits, and nuts, to partially cook French fries or other foods before service, to prepare for freezing, or to remove undesirable flavors.
BOIL
To cook in water or other liquid that is bubbling rapidly, about 21.2 degrees F (100 degrees C) at sea level and at normal pressure
BRAISE
(1)To cook covered in a small amount of liquid, usually after preliminary browning. (2) To cook certain vegetables slowly in a small amount of liquid without preliminary browning.
BROIL
To cook with radiant heat from above
DEEP-FRY
To cook submerged in hot fat.
DEGLAZE
To swirl a liquid in a sauté pan, roast pan, or other pan to dissolve cooked particles of food remaining on the bottom.
DRY-HEAT COOKING METHODS
Methods in which heat is conducted to foods without the use of moisture.
FRY
To cook in hot fat
GLAZE
To give shine to the surface of a food by applying a sauce, aspic, sugar, or icing, and/or by browning or melting under a broiler or salamander or in an oven.
GRIDDLE
To cook on a flat, solid cooking surface called a griddle.
GRILL
To cook on an open grid over a heat source.
MOIST-HEAT COOKING METHODS
Methods in which heat is conducted to foods by water or other liquid (except fat) or
The following is an alphabetical list of terms that describe ways of applying heat to foods. Basic cooking methods described earlier are included, as are more specific applications of these basic methods.
BAKE
To cook foods by surrounding them with hot, dry air. Similar to roast, but the term bake usually applies to breads, pastries, vegetables and fish.
BARBECUE
(1)To cook with dry heat created by the burning of hard wood or by the hot coals of this wood. (2) Loosely, to cook over hot coals, such as on grill or spit, often with a seasoned marinade or basting sauce.
BLANCH
To cook an item partially and very briefly in boiling water or in hot fat. Usually a pre-preparation technique, as to loosen peels of vegetables, fruits, and nuts, to partially cook French fries or other foods before service, to prepare for freezing, or to remove undesirable flavors.
BOIL
To cook in water or other liquid that is bubbling rapidly, about 21.2 degrees F (100 degrees C) at sea level and at normal pressure
BRAISE
(1)To cook covered in a small amount of liquid, usually after preliminary browning. (2) To cook certain vegetables slowly in a small amount of liquid without preliminary browning.
BROIL
To cook with radiant heat from above
DEEP-FRY
To cook submerged in hot fat.
DEGLAZE
To swirl a liquid in a sauté pan, roast pan, or other pan to dissolve cooked particles of food remaining on the bottom.
DRY-HEAT COOKING METHODS
Methods in which heat is conducted to foods without the use of moisture.
FRY
To cook in hot fat
GLAZE
To give shine to the surface of a food by applying a sauce, aspic, sugar, or icing, and/or by browning or melting under a broiler or salamander or in an oven.
GRIDDLE
To cook on a flat, solid cooking surface called a griddle.
GRILL
To cook on an open grid over a heat source.
MOIST-HEAT COOKING METHODS
Methods in which heat is conducted to foods by water or other liquid (except fat) or